Mussels and Clams in Tomato and Wine Sauce

Mejillones y Almejas en Salsa de Tomate y Vino Blanco

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

One bright blustery morning we toddled out of the harbour at O Grove in Galicia on an open fishing boat, Silvana Os, to harvest mussels from rickety wooden contraptions a bit like miniature oil rigs, from which are suspended loads of ropes that the mussels attach themselves to. And for those of you who like statistics, a local lad told me 90 per cent of Spain’s mussels come from around this part of the Sunshine Coast and they take three years to mature to commercial standards. There